Beef-Stuffed Shells

Photo: psfreeman

Season a batch of ground beef, divide it into meal-size portions and keep it in the freezer. To assemble this easy casserole, fill jumbo pasta shells with the Ground Beef Mix, then top them off with spaghetti sauce and mozzarella cheese. Add a green salad and breadsticks for a made-in-moments meal. From Candace Robinson: Newark, Ohio. Recipe published in Quick Cooking January/February 2003.

Yield: 8 servings
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  • 20 jumbo pasta shells
  • 1 26-ounce jar(s) spaghetti sauce, divided
  • 1 portion Ground Beef Mix
  • 1 1/2 to 2 cup(s) (6 to 8 ounces) shredded part-skim mozzarella cheese
  • Ground Beef Mix:
  • 3 eggs
  • 1 1/4 cup(s) milk
  • 2 cup(s) crushed saltines (about 30 crackers)
  • 2 large onions, chopped
  • 2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 3 1/2 pound(s) ground beef


  1. • Cook pasta shells according to package directions; drain.
  2. • Spread about 1 cup of spaghetti sauce in a greased 13-in. x 9-in. baking dish.
  3. • Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink. Yield: 6-8 servings.
  4. Ground Beef Mix:
  5. • In a large bowl, combine the eggs, milk, cracker crumbs, onions, salt and pepper. Crumble beef over mixture and mix well. Divide into three freezer containers. May be frozen for up to 1 month. Yield: 3 portions (14 cups total).
April 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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